Matcha Pistachio Covered Truffles

Advanced Plan

Makes about 40 truffles

This is a delicious, elegant dessert.  Truffles are notoriously rich and very chocolate-y so just one goes a long way.  You can mix it up by rolling some of the truffles in coconut, crushed nuts, or cocoa powder for more variety.

3 cups stevia sweetened chocolate (like CocoPolo or Lily’s)
½ cup coconut milk or organic, grass fed heavy cream – room temperature
1 tablespoon matcha green tea powder plus more for dusting (check ingredients)
⅓ cup pistachios, shelled

In a double boiler, heat water to a simmer and add chocolate and coconut milk to the top pan and melt slowly, stirring frequently.  When melted, take off heat and stir in matcha.

Move mixture to a parchment lined dish or bowl and refrigerate for about an hour and a half.

Pulse the pistachios in a food processor until a fine meal is formed and put in a small bowl.

Using a small spoon or melon baller, form in to 1 inch balls.  Roll in pistachios, pressing them gently into the chocolate.  Use a fine mesh strainer to dust with additional matcha.  Transfer truffles to a parchment lined container and refrigerate until ready to eat.